Process for a non-clouding, concentrated tea extract
US4797293A · kind A · utility
23Cited by
8References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 9, 1987 |
| Grant date | Jan 10, 1989 |
| Priority date | — |
| Expiry date | Jun 9, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F3/163
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A non-clouding, shelf-stable tea concentrate is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30.degree. and 45.degree. F., clarifying the concentrate to remove precipitate, and then elevating the pH of the clarified concentrate to between about 3.9 and 4.3. Preferably the freshly prepared concentrate is prepared by using water which is at least 99% deionized.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.